About Me

September 7, 2014

Zucchini Crust Pepperoni Pizza

My boyfriend is the sweetest guy. He's so patient with my dietary "requirements" and I can't say enough for how supportive he's been while I go back to school. So sometimes I like to surprise him and make him his favorite food.

He loves pizza. I mean LOVES. Initially he was skeptical of my zucchini crust option, but now it's a request! It's filling and has the classic flavor of pizza without a heavy dough to weigh you down. You won't even notice the missing flour! Especially if you like thin crust pizzas.

This is the crust right before I popped it in the oven. It makes about a 10" pizza, good to share, or 2 individual pizzas.

Preheat the grill or oven to 450F/230C. Put pizza stone in oven to heat up.

Grate zucchini, using a food processor or the large side of a cheese grater, then chop the grated zucchini with the regular chopping blades of the processor. Place the chopped zucchini in a microwave-safe bowl and microwave on high for about 4 minutes. Remove zucchini and dump into a cheese cloth. BE CAREFUL, it's really hot! Let zucchini drain until it's cool enough to handle.

When zucchini is cool, wring out as much water as you can and place the zucchini in a bowl. Add the grated cheese, almond meal, dried thyme, garlic powder, salt, and beaten egg and stir until the ingredients are combined. Hands work well for this!

Spray parchment paper with nonstick spray and divide the crust mixture into two balls or one large ball. Use your fingers to press out the crust mixture into two circles, being careful not to make the edges too thin (or they will burn). Keeping crust on the parchment, carefully place on hot stone in oven. Bake about 12-15 minutes until crust is firm and starting to brown. Remove from oven. Top with sauce, cheese, and toppings of choice. Bake for another 5 minutes until cheese is melted and bubbly.